Birria de Res

190 mins
Serves 1
facebook.com

Directions

  1. 1Deseeed, devein, and rinse the guajillo, arbol, ancho, and pasilla chiles.
  2. 2Add the chiles, quartered onion, and tomatoes to the stock pot with six cups of water.
  3. 3Add two garlic cloves.
  4. 4Let the mixture warm up and come to a boil.
  5. 5Fish out the tomatoes and blend the mixture.
  6. 6Run the blended mixture through a sieve, pushing it through with a spoon to make a sauce.
  7. 7Sear chunks of chuck beef to get a nice, gorgeous sear for extra flavor.
  8. 8Pour the sauce into the pot.
  9. 9Add 1.5 teaspoons of oregano, 3 teaspoons of comino (cumin), and some black pepper.
  10. 10Add 2 tablespoons of salt and one bay leaf to the pot.
  11. 11Let the mixture boil for 10 more minutes.
  12. 12Carefully drop the seared beef chunks into the pot.
  13. 13Add three cups of beef broth.
  14. 14Cover the pot and let it simmer on medium temperature for 3 hours and 10 minutes.
  15. 15Test the meat by taking a chunk out to ensure it's done.
  16. 16Dig out the birria from the pot, removing excessive big pieces of fat.
  17. 17Chop the stringy birria.
  18. 18Dip a tortilla in the consommé.
  19. 19Place a little bit of birria in the dipped tortilla.
  20. 20Cook the tacos on a warm griddle, flipping them as needed until golden brown.

Ingredients

  • 11 guajillo chiles
  • 5 arbol chiles
  • 3 ancho chiles
  • 2 pasillas
  • 6 cups water
  • 1 quartered onion
  • 2 garlic cloves
  • 1 tomatoes
  • 1 chuck beef
  • 1.5 tsp oregano
  • 3 tsp comino (cumin)
  • 1 black pepper
  • 2 tbsp salt
  • 1 bay leaf
  • 3 cups beef broth
  • 1 tortilla

Equipment

stock potblendersievespoongriddle

Tips

  • Deseeed, devein, and rinse the chiles.
  • Sear the chuck beef for extra flavor.
  • Chop stringy birria.
  • Dip tortillas in consommé before assembling tacos.